About
Looking for a refreshing lunch? This endive and arugula salad boats recipe is actually more filling and satisfying than you may think while staying light and nutritional. Endive is a very crisp vegetable, and the leaves hold their shape quite well. They’re strong enough to act as a vessel for holding all your favorite salad ingredients. This recipe makes two servings, so you can share with a friend or you can have lunch prepared for the next day!
Ingredients
- 2 medium slice (yield after cooking) bacon
- 4 ounce endive raw
- ½ ounce arugula raw
- 1 ounce walnuts
- ⅛ cup, grated carrots raw
- 1 ounce feta cheese
- ¼ teaspoon black pepper
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
Instructions
- Cook the bacon on high heat in a pan until the strips are very crispy. Transfer the cooked bacon to a clean, flat surface to let them cool. Then, chop the bacon into small bits.
- Prepare the salad boats by removing the endive leaves from their base. Rinse and pat dry the leaves if necessary. Arrange the endive leaves on a plate or flat surface, as these will serve as the “boats”.
- Fill each endive leaf with arugula, chopped walnuts, grated carrot, chopped feta, and the bacon bits. Sprinkle the pepper over everything. Just before serving, evenly drizzle the olive oil and balsamic across the salad boats. Enjoy cold.
Nutrition Facts
- Servings: 2
- Calories: 210.5kcal (per serving)
- Fat: 18.0g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 8.1g (per serving)
